Peach Cobbler Eggrolls
These Peach Cobbler Eggrolls offer a delicious twist on the classic dessert, combining sweet peaches with a crispy, handheld treat.
Ingredients
For the peach filling
- 3 cups fresh or canned peaches (drained and chopped) Use fresh or well-drained canned peaches.
- 1/4 cup sugar Can adjust based on the sweetness of the peaches.
- 1 tablespoon cornstarch Used to thicken the filling.
- 1 teaspoon ground cinnamon Can adjust to taste.
- 1/4 teaspoon ground nutmeg Optional, adds flavor depth.
- 1 tablespoon butter For cooking the filling.
- 1 teaspoon vanilla extract Enhances the flavor of the filling.
For the eggrolls
- 10 pieces eggroll wrappers Make sure they are fresh.
- 1 piece egg (for egg wash) Beaten for sealing the wrappers.
- vegetable oil for frying Ensure enough oil for deep frying.
For coating and glaze
- 1/2 cup sugar For coating the fried eggrolls.
- 1 tablespoon cinnamon Used in the coating mixture.
- 1/2 cup powdered sugar For the glaze.
- 1-2 teaspoons milk or heavy cream To achieve desired consistency for the glaze.
Instructions
Prepare the filling
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped peaches, sugar, cinnamon, nutmeg, and cornstarch. Stir to combine.
- Cook for about 5-7 minutes until the mixture thickens. Remove from heat and stir in the vanilla extract. Let the filling cool completely.
Assemble the eggrolls
- Place an eggroll wrapper flat on a clean surface. Add a spoonful of the cooled peach mixture in the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing the edges with water or egg wash.
Fry the eggrolls
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the eggrolls for 2-3 minutes until they are golden and crispy. Drain them on paper towels.
Coat and glaze
- Coat the warm eggrolls by rolling them in a mixture of sugar and cinnamon.
- Make the glaze by whisking powdered sugar and milk or heavy cream until smooth. Drizzle over the eggrolls. Serve warm.
Notes
Make sure the filling cools completely before wrapping it. Fry the eggrolls in batches for even cooking. Don't overcrowd the pan.